Ingredients

The following ingredients have 7 Servings
  • 3 cups potatoes (1/2 inch dice (approx. 2 medium Yukon gold))
  • 3 cups cauliflower (cut into small florets)
  • 1/3 cup mayonnaise
  • 1 Tablespoon dijon mustard
  • 2 teaspoons apple cider vinegar
  • 1 1/2 Tablespoons shallot (finely chopped)
  • Dash of red pepper flakes
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 Tablespoon fresh parsley (chopped)
  • 1/3 cup celery (thinly diced)
  • 1/2 cup red bell pepper (chopped)
  • Chives and/or parsley for garnish

Instruction

  • Place diced potatoes into a large saucepan, fill 2/3 with water, a pinch of salt, and bring to a boil. Once water is boiling, continue to boil for 2-3 additional minutes. Add in cauliflower and boil for another 4-5 minutes until a fork is just able to pierce through. Do not overcook, or the cauliflower will be mushy, and no one wants that!
  • Once the vegetables are done cooking, drain and rinse with cold water (or place in an ice bath).
  • Meanwhile, mix together mayonnaise, mustard, apple cider vinegar, shallot, red pepper flakes, salt, pepper, and parsley. Add celery and red bell pepper. Mix in potatoes and cauliflower; stir until all is coated. Garnish with chives and/or parsley.